With some leftover rice to kill, I decided to make a rice bowl. I didn’t feel like making any sort of sauce like I typically do, but I felt the rice needed to be amped up a bit. Enter, garlic butter.
First, cook your rice (or in my case, take your leftover rice out of the fridge). Now for the actual cooking. Start by roasting brussels sprouts with some olive oil, red pepper flakes, and salt. That should take you about 35 minutes so when you’re about 20 minutes into the roasting process start sautéing half a roughly chopped onion. You’ll want this going low and slow for almost the full 15 minutes. A lot of the other elements in this dish are strong and spicy so you want to be sure to bring out the sweetness in the onion. Once the onions are done, add sliced chicken sausage (I used a spicy Italian variety) and warm through. Now for the finishing touches. Take the brussels sprouts out of the oven and toss with some shredded Romano cheese. Finally, melt a chunk of butter with a clove of grated garlic and thinly sliced scallions.
To assemble, pour the melted garlic scallion butter over the warm rice. It’ll soak through to all the nooks and crannies between the grains. Add your sausage/onions and sprouts to the top.
That garlic scallion butter makes for some really good rice, but trust me you won’t want to breathe on anyone. You could ward off some vampy vamps after eating this. And I wasn’t kidding when I advised to let the onion get nice and sweet. This dish really needs that sweetness to round it out. Overall, it’s a great healthy dish with strong flavors when you want to put your foot down on a weeknight.